Working in Arizona, I have always seen Barolo, short ribs and truffle oil being used regularly. I was missing these one day and decided to make some for myself. So here is my version of this dish.
- 2 carrots, small
- 2 celery stalks
- 1 onion, small
- 4 garlic cloves
- 1 1/2 lb. short ribs
- 1 bottle Barolo
- 500 ml beef stock
- Salt and Pepper to Taste
Pre-heat oven to 350 degrees Celsius.
Cut carrots, celery, onions and garlic into brunoise. Season beef with salt and pepper and in a hot stainless steel pan brown beef on all sides. Put in a half hotel pan, set aside Turn heat down, discard excess fat and add the diced vegetables and cook until translucent. Add some flour and cook for a few minutes. Deglaze with wine. (Save a glass for yourself!!!) Let wine simmer to minimize acidity. And then add to the pan of ribs. Cover with aluminum foil and put in the oven for 3-4 hours. After 3 hours, check if meat is tender.
Once meat is tender, gently transfer to another pan, keep warm. Strain braising liquid and reduce to ¾ and thicken as needed. Adjust seasoning.